DICKEYS BARBECUE PIT
17961 US 441, Summerfield FL 34491 · 352-245-1313
Last inspected Jun 23, 2026 · 12 visits since July 2023
SEP 24
FEB 25
AUG 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At the front counter area, observed one live roach on floor, employee killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022059853 | Sep 14, 2022 | Mar 8, 2023 | $400 |
Inspection history
12 visits, newest first
Jun 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in the dining area started handling food and putting on gloves without first washing their hands, inspector instructed to stop and wash their hands.
Operating with an expired Division of Hotels and Restaurants license. Establishment opened and operating with an expired license June 1, 2026.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, manager dumped and made a fresh solution, 300ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, sour cream packets 55F, manager place packets at 11:00am, manager moved sour cream to freezer.
Show the remaining 6 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two female employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, chicken wings no date marked, also ham no date, per manager items were made/prepared 06/22/26 AM.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area near triple sink, ceiling tiles with dust and black substance.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the front area, opened employee food stored above chicken wings, manager moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with. Old like substance around exterior, also walk-in cooler fan guard soiled with dust.
Single-service articles not stored inverted or protected from contamination. At the front counter area, to go containers not inverted, manager inverted.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Fame employee at the register, started serving food (portioned sides) no hands washed occurred before wearing gloves.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee (on site).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust and grease.
Current Hotel and Restaurant license not displayed. Posted license expired on June 1, 2025.
Single-service articles improperly stored. In front of walk-in cooler entrance, single service box on floor(jugs).
Water leaking from pipe and/or faucet/handle. Under triple sink (sanitizer solution).
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee working at the register handling money started working with food (placed fries in oil and handle single service) no Handwash occurred.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Total of two employees, no document available for onsite female employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled (above prep table near triple sink. ).
Current Hotel and Restaurant license not displayed. License posted expired (June 1, 2025).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Wet mop not stored in a manner to allow the mop to dry. Mop stored inside dirty mop bucket.
Wiping cloth sanitizing solution stored on the floor. At the front counter area, sanitizer bucket on floor
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, turkey no date marked, per employee opened on 02/22/25.
Handwash sink not accessible for employee use at all times. Handwash sink next to smoker blocked by Hot holding box, employee moved.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for two employees working at inspection time.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer, during inspection Employee brought chlorine.
No soap provided at handwash sink. Handwash sink at the smoker area no soap no paper towel, also sink next to triple sink no paper towel.
No copy of latest inspection report available. Not available
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Next to fryers, opened employee drink in cooler above bag of cheese, employee moved.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Roach activity present as evidenced by live roaches found. At the front counter area, observed one live roach on floor, employee killed and cleaned.
Roach excrement and/or droppings present. Observer roach excrement under left side of front counter area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the smoker area, stored overnight inside Hot holding: holding cabinet; ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the smoker area, stored overnight, ribs 130F, 128F and 131F, brisket 129F and 131F, pork 130F and 127F.
Handwash sink not accessible for employee use at all times. Handwash sink at the smoke area blocked by equipment (Hot holding cabinet). Employee moved the cabinet.
Handwash sink used for purposes other than handwashing. Handwash sink near triple sink, items stored inside sink, employee moved.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee on site.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For three new employees
No soap provided at handwash sink. No soap, on paper towel on any handwash sink, employee provided paper and soap to the sink at the front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, two trays of chicken wing no date marked, per employee wings were cooked 09/03/2024
Current Hotel and Restaurant license not displayed. June 1, 2024
Dead roaches on premises. Under front counter, observed three dead roaches on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also with mold like substance
Jan 18, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee rinsed hands at hand sink then walked up to cookline put on gloves and removed food from freezer without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from office area, rang up customer order on register then put on gloves and began preparing plates of food without washing hands.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is currently open and selling food to the public. Licensing application received and approved. Establishment began operating prior to licensing inspection.
Nonfood-grade bags used in direct contact with food. Black bag containing chicken wings in reach in cooler next to cooking equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter: slaw 54F. Potato salad 59F. Cheddar cheese 61F. Shredded cheese 59F. Sour cream packets 64F. Butter packets 65F. Reach in unit was not turned on. Employee flipped switch and items began cooling. Then 20 minutes later slaw 47F. Potato salad 50F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding case at front counter: potatoes 130F. Beef Brisket 119F. Beef 126F. Hot box temperature was increased.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Smoked sausage in walk in cooler with no date mark, employee stated sausage was opened two days prior.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Two employees working are not aware of danger zone for food. Two employees working are unaware that handwash sinks must be utilized at all times to wash hands. Two employees unaware of proper thawing and have beef thawing in standing water.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Three sinks in kitchen area have no soap or towels making them all inaccessible for hand washing. Employee stated hands are washed at triple sink.
No paper towels or mechanical hand drying device and/or soap provided at handwash sink. All sinks missing soap and towels.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees currently working.
Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butt on floor in walk in cooler. Employee picked up and discarded.
Floor soiled/has accumulation of debris. Floor under cooking equipment soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. On back wall of reach in cooler near cooking equipment. On floor and condenser of walk in freezer.
In-use tongs stored on equipment door handle between uses. One pair hanging on handle on the side of smoker. One pair hanging from wire rack over reach in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with handle has handle inside of seasoning.
Reuse of single-service or single-use articles. Potato box reused to store chicken wings.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled hot holding gloves on shelf over jalapeno cans. Moved during this inspection.
Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water at 86F in triple sink.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023.
Toxic substance/chemical improperly stored. Bottle of bleach hanging over single serve lids on dry storage shelf.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been employed for seven months and is not certified.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle and ice chute has slimy and sticky debris.
Handwash sink not accessible for employee use at all times. Fan on cart in front of sink near smoker. Moved during this inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap and/or towels provided at handwash sink Soap missing at sink near smoker. Soap and towels missing at sink near ware wash area.
Clean, single-use gloves not handled in a sanitary manner. Soiled glove on shelf over portion cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over reach in cooler containing sauce.
Floor soiled/has accumulation of debris. Floor soiled near fryers and smokers.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice block on back wall of reach in cooler containing sauce. Chunks of ice under fan of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of can opener and holder soiled with built up food debris. Hood filters soiled with grease. Crevice between counter and seats in dining area has accumulation of of trash including paper and discarded lids.
Old food stuck to clean dishware/utensils. Pan on clean dish shelf has food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler containing sauce bottles.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time. Total of two employees.
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
No paper towels or mechanical hand drying device provided at handwash sink. Sink near front line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time. Total of two employees.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ice buildup in reach-in freezer and/or walk-in freezer. On floor under the main unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with mold like substance
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink inside cooler next to fryers.
Plumbing system in disrepair. Three compartment sink leaking
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.